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Pistachio Cake




Source of Recipe


From Taste of Home Magazine


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/RecipesForNonCooks/cakes.msnw

List of Ingredients




1 (18-1/4) package white cake mix

1 (3.4-ounce) instant pistachio pudding mix

1 cup lemon-lime soda

1 cup vegetable oil

3 eggs

1 cup chopped walnuts

FROSTING:
1-1/2 cups cold milk

1(3.4-ounce) instant pistachio pudding mix

1 (8-ounce) carton frozen whipped topping, thawed

1/2 cup chopped pistachios, toasted


Recipe



1. In a mixing bowl, combine the first 5 ingredients. Beat at medium speed for 2 minutes; stir in walnuts.

2. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350 degrees F. for 45 to 50 minutes until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. Meanwhile, prepare frosting. In a mixing bowl, beat milk and pudding on low speed for 2 minutes. Fold in the whipped topping and spread over cake; sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Refrigerate leftovers.

Serves 12 to 15